Lunch: Olive Corn Salad Recipe
Ingredients
1 package (16 ounces) frozen corn, thawed
3 hard-cooked eggs, diced
1/3 cup sliced pimiento-stuffed olives
1/2 cup mayonnaise
2 tablespoons minced chives
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon salt
Instructions
In a large bowl, combine the corn, eggs and olives. In a small bowl, combine the mayonnaise and seasonings. Stir into corn mixture and mix well. Cover and refrigerate for 2 hours or until chilled.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
